INSTRUCTIONS
1. Heat up your Crock Pot Express on 'Saute' function.
2. Generously season the beef with the salt and pepper on all sides.
3. Then, melt the butter and sear the seasoned beef for about 8 minutes; flip it and cook on the other side for additional 8 to 10 minutes.
4. Set aside.
5. Then, in the pan drippings, sautee the scallions until tender; add the garlic and cook, stirring frequently, for 30 to 40 seconds more.
6. After that, stir in the celery, carrot, fennel bulb, oyster sauce, bay leaf, and dried marjoram and continue sauteeing for 5 minutes more or until they are tender; you can add the broth, one spoon at a time, to prevent veggies from sticking to the bottom.
7. Reserve the sauteed vegetables.
8. Now, add the beef back to the pot; add the remaining bone broth, vermouth, and cumin, and secure the lid.
9. Cook for 40 minutes at HIGH pressure.
10. Once cooking is done, release the pressure using a quick release method.
11. Open the lid carefully.
12. Add the prepared cornstarch slurry to the cooking juice and stir until the sauce has thickened.
